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Ingredientes
- Eileen Shaughnessy
- 1/2 c. Dark corn syrup
- 1/2 c. Butter or possibly margarine
- 1 c. Semi-sweet Chocolate Chips
- 1/2 c. Sugar, granulated
- 3 x Large eggs
- 1 tsp Vanilla
- 1 c. Flour, All Purpose
- 1 c. Pecans or possibly Walnuts, minced
- 2/3 c. Semi-Sweet Chocolate Chips
- 2 Tbsp. Butter or possibly Margarine
- 4 Tbsp. Dark corn syrup
- 2 tsp Whipping Cream or possibly lowfat milk Whole pecan or possibly walnut halves
Direcciones
- In a large saucepan, bring corn syrup and butter to a boil, stirring.
- Remove from heat. Add in chocolate, stir till melted. Stir in sugar, Large eggs, and vanilla. Blend in flour and nuts.
- Grease and flour a 9-inch layer cake pan. Pour mix into the pan. Bake at 350 degrees for 30 min or possibly till cake tester inserted in center comes out clean. Cold in pan 10 min. Remove. Cold completely on rack.
- To prepare glaze, stir together the chocolate, butter and syrup over low heat in a saucepan. Remove from heat. Stir in the cream or possibly lowfat milk.
- Pour glaze over the cooled cake. Let stand one hour.
- Garnish with whole pecans or possibly walnuts. Cut into wedges to serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 117g | |
| Recipe makes 9 servings | |
| Calories 481 | |
| Calories from Fat 276 | 57% |
| Total Fat 32.23g | 40% |
| Saturated Fat 17.06g | 68% |
| Trans Fat 0.0g | |
| Cholesterol 104mg | 35% |
| Sodium 138mg | 6% |
| Potassium 271mg | 8% |
| Total Carbs 52.16g | 14% |
| Dietary Fiber 5.0g | 17% |
| Sugars 19.5g | 13% |
| Protein 7.39g | 12% |
